1 lg. eggplant
1 sm. bell pepper, chopped
2 ribs celery, chopped
1 lg. onion, chopped
1 c. chopped ripe olives
1/2 stick butter
1 tsp. Worcestershire sauce
Dash of hot sauce
1 c. grated sharp cheese
Cracker crumbs

Cut up peeled eggplant and steam in a little water on low heat until tender. Saute celery, onion and bell pepper in butter. Add Worcestershire and hot sauce and stir. Add cheese and olives. Taste before adding salt, as it may not need any. Put into greased baking dish. Cover with cracker crumbs. Bake 30 minutes at 375 degrees.